Archive | Camp Recipes

SAUSAGE SOUFFLÉ

MAKE AHEAD:

1½ lbs local pork sausage
3 slices Rudi’s Sourdough
Wedge of Carr Valley Baby Cheddar
9 eggs
3 cups milk
1 tsp. Dijon mustard
1 tsp. salt
Ground black pepper

 

Brown sausage and drain grease. Spread into greased 9 x 13 x 2” foil pan with torn pieces of bread and grated cheese. Mix remaining ingredients and pour over contents of pan. Cover with heavy duty foil. The next morning, bake over coals for one hour.

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SMOKED SHORT RIBS

MAKE AHEAD:

BBQ Sauce:

1-8 oz can tomato sauce
2 Tbs. molasses
2 Tbs. apple cider vinegar
1 Tbs. dried onion flakes

Sprinkle ribs with salt, pepper and smoky paprika. Smoke ribs in pre-heated smokehouse for 1 hour. In a small pan, combine ingredients for BBQ sauce, bring to a boil and simmer for five minutes. Cool. Pack ribs into a large zip-lock bag and cover with sauce. Grill in foil over campfire.

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GRILLED CORN ON THE COB

FRIDAY:

Remove large outer husks of five ears of corn and turn back inner husks. Remove silk. Spread butter and lightly salt each ear. Pull inner husks back over ears; tie with a fine wire to secure. Grill corn uncovered three inches from heat 20 to 30 minutes, turning frequently until tender.

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MAPLE MOUNTAIN DONUTS

SATURDAY:

Make a quick biscuit dough or use Refrigerator Biscuits. Roll dough into golf-ball sized balls and flatten between palms. Poke a hole in the middle and widen into a ring (like a donut shape). Fry in hot oil in Dutch oven. Turn after three minutes or until golden brown. Sprinkle maple granules and cinnamon (optional) on a plate and roll donuts in it.

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RUM-SPIKED GRILLED PINEAPPLE

SATURDAY:

1 pineapple
2 Tbs. melted butter
¼ cup turbinado sugar
¼ cup dark rum
¼ tsp. cinnamon
Cooking spray

Brush pineapple with melted butter. Combine sugar, rum and cinnamon and dissolve sugar by cooking. Brush rum mixture over pineapple wedges. Place pineapple on a grill rack coated with cooking spray. Grill for three minutes on each side.
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TABASCO TEQUILA STEAK

SUNDAY:

1/2 cup tequila
1/4 cup Worcestershire Sauce
3 tablespoons Tabasco
3 tablespoons canola oil
1 tablespoon honey
3 big cloves garlic, minced
1 to 1 1/2 pounds steak
2 tablespoons olive oil
Salt and fresh ground black pepper

Combine the tequila, Worcestershire sauce, Tabasco, oil, honey, and garlic in a shallow dish. Add the steak and coat with mixture. Refrigerate one to eight hours. Let stand at room temperature while you set up the rest of the meal.
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BUFFALO POTATO WEDGES

SUNDAY:

1/2 cup butter
1½ tsp cider vinegar
6 tsp Tabasco Sauce
¾ tsp salt
6 unpeeled potatoes (medium)
Blue Cheese Dressing

Melt butter and mix with vinegar, Tabasco and salt. Cut potatoes lengthwise into wedges; pat dry with paper towel. Dip into butter mixture. Wrap in foil and grill over coals, turning twice and brushing with mixture. Serve with blue cheese dressing.

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RICE CRISPY BARS

MAKE AHEAD:

6 cups crispy rice cereal
1 bag of white marshmallows
3 Tbs. butter
Cooking spray

Melt the butter in and add the entire bag of marshmallows. Stir over medium melting marshmallows. Add the cereal and mix together well. Pour the mixture into a 9″ x 13″ pan that has been greased or sprayed with no-stick cooking spray. Use a baggie that has been sprayed with no-stick spray to spread.

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CHOCOLATE ZUCCHINI BREAD

MAKE AHEAD:

¾ cup sugar
3 Tbs. canola oil
2 large eggs
1 cup apple sauce
2 cups flour
2 Tbs. unsweetened cocoa
1¼ tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
1½ cup shredded zucchini
½ cup chocolate chips
Cooking Spray

Preheat oven to 350º. Mix first 3 ingredients in a large bowl on low speed of mixer. Stir in applesauce. Combine dry ingredients and then mix into large bowl with sugar mixture until moist. Stir in zucchini and chips. Pour batter into a 9 x 5” loaf pan coated with cooking spray. Bake for 1 hour. Cool on wire rack.
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